Hi Dave,


 DD> I, OTOH, make piccata without the capers. Michael used to rag on me
 DD> over that "lack". Until I posted a recipe from my LaRousse
 DD> Gastronomique cook book. He finally yielded. But, continued to
 DD> grumble.  Bv)=

 RH> I'll stick with chicken piccata, easy on the budget and Wegman's sells
 RH> chicken breast slices, perfect for piccota or wiener schnitzel.

 DD> Or chicken schnitzel. Wiener schnitzel is veal according to the
 DD> definition.

 DD> "Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of
 DD> schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one
 DD> of the best known specialities of Viennese cuisine."0

I know, properly should be made with veal but when I say just
"schnizel",  it's wide open as there are so many different varieties.
One of my favorites is Jaegerschnitzel, with a brown gravy, onions and
bell peppers (and sometimes mushrooms).

 DD> I serve this w/mashed or scalloped taters and green beans (w/onions
 DD> and bacon).

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Wiener Schnitzel
 DD>  Categories: Beef, Citrus, Breads
 DD>       Yield: 6 servings

I've done it many times the proper way but the last few years have baked
it instead of frying. Do the usual coating, place in a non stick sprayed
glass pan and spray more oil on it. Bake at 350 for 15-20 minutes,
depending on thickness. Just as good as the fried but with a lot less
mess.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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